Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.

Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.

Since plant protein is generally accepted as sustainable and environmentally friendly, production of new plant protein-based products is expanding and a raw material is diversified to ensure a high-value and complete meal. The objective of the study was to compare chemical composition and amino acid provision of pea-buckwheat, pea-barley and pea-oat extruded mixtures with the aim to look for new products to diversify diet using the best plant protein resources. Within the research, amino acid scores of hull-less barley, buckwheat, hull-less oat and grey pea as an indicator of raw material protein quality were evaluated. The highest scores of essential amino acids were found in oat and pea protein. Amino acid scoring patterns of raw material – oat ‘Stendes Emilija’ and grey pea ‘Bruno’ fully meet the requirements for essential amino acid supply. The protein of buckwheat is the richest in lysine (4.3 g 100gE−1 protein) among studied cereals, although the difference in the essential amino acids was not significant. The results of the research showed that pea-barley and pea-buckwheat composite mixtures meet human needs better if pea protein is used in the proportion 65:35 with barley or buckwheat flour than in the proportion 35:65. The high protein content – 43.33% and 43.96%, the sum and composition of essential amino acids, and high level of total dietary fibre – 11.9% and 13.7% are the main reasons to consider the mixtures (including as a base for smoothies) as a complete meal.